Content tagged with “November/December 2010” (Page 2)
Marinated Olives & Feta
Olives and feta marinated with rosemary, lemon and garlic are great served on crisp flatbread-style crackers or warm...
Ham & Red Pepper Spread
Spread this creamy ham and roasted red pepper dip on Belgian endive, crackers or toasted baguette or use it as a dip...
Green Chile & Goat Cheese Dip
This creamy, cheesy dip is spiked with green chiles and smoky chipotle pepper. Be sure to drain the ricotta the day...
Use the turkey giblets and neck to make a flavorful stock for this citrus-spiked gravy. Or use 4 cups store-bought...
Dunk these fruitcake-inspired whole-grain biscotti in a cup of hot tea or coffee.
These healthier pecan butter cookies are made with whole-wheat pastry flour and plenty of nuts.
These coconut-chocolate-almond-topped shortbread cookies are reminiscent of Almond Joy candy bars.
Chocolate & Pecan Macaroons
We love the rich chocolate flavor in these chewy cookies that are like a cross between higher-fat coconut macaroons and...
Rich, creamy, vanilla bean-flecked pudding tempers the tart-sweet pomegranate compote. Pick out small, festive glass...
Holiday Pumpkin Pie
This lighter pumpkin pie has the rich, subtle spices of the classic and a delicate, faintly sweet crust.